How do you prepare jalapeno peppers?

Since you are saying that the jalapenos in your garden are not hot enough, you could add in a single chopped small (they are hotter when smaller) Serrano pepper to each pint sized jar, 2 for a quart, before adding the brine.

Pickled Jalapeños

1 pound fresh jalapeno peppers, washed (see Note)

1/4 cup olive oil

2 1/2 cups (625ml) water

2 1/2 cups (625ml) white distilled vinegar

3 tablespoons sugar

3 tablespoons coarse salt, such as kosher

2 bay leaves

2 tablespoons whole coriander seeds

3 cloves garlic, peeled

2 tablespoons black peppercorns

1. In a pan, saute the chiles in the oil until the skin starts to blister. Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar.

2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.

3. Remove the brine from the heat and let cool for five minutes, then pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.

Storage: You can keep pickles like this for up to 3 months, under refrigeration, without any problems. If you wish to preserve them longer, you should initially use the canning instructions and guidelines below.

Note: You can use another chile pepper in place of the jalapeños.

For regular long term canning:

Pour hot pickling solution over peppers, leaving 1/4-inch headspace. Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath. For best flavor, store jars 4 weeks in a cool, dark place before opening.

Recommended process time for pickled peppers in a boiling water canner:

Half-pints or pints = 10 minutes

Half-pints or pints = 15 minutes above 6,000 ft

Quarts = 15 minutes at altitudes of 6,000 ft or less

Quarts = 20 minutes above 6,000 ft

Safe canning tips can be found at: http://ucce.ucdavis.edu/files/datastore/234-568.pd...

jalapeno garlic sauce

1 cup bottled mayonnaise

3 whole bottled pickled jalapeño chilies, stems discarded, plus 1/2 jalapeño for garnish

2 tablespoons tomato paste

1 garlic clove, chopped

1 teaspoon red-wine vinegar

1/2 teaspoon Worcestershire sauce

PreparationIn a blender blend together the mayonnaise, the whole jalapeños, the tomato paste, the garlic, the vinegar, and the Worcestershire sauce until the mixture is smooth, transfer the sauce to a bowl, and garnish it with the jalapeño half. Serve the sauce with meat or chicken.

Depending on the variety, they may never get the BITE. Pickling, roasting etc won't increase that. Some US varieties are very mild. I love them any way pickled or roasted or fresh.

Serranos look like jalapenos but are hotter. I like these better.

Hope this helps!

www.cooks.com awesome site ...hope it helps